Coconut (Cocos nucifera) is one of the tropical nut fruits containing high percentage of dietary fibre among plant foods that are beneficial to human health. Rheological characteristics measurements for wheat cassava flour blends with the inclusion of coconut fibre were studied using the Mixolab, the standard “Chopin+”protocol. The flour blends were substituted with different levels of coconut fibre (0%, 5%, 10%, and 15%) and wheat-cassava flour blend was used as control. The effects of added coconut fibre on the rheological properties of composite dough of wheat and cassava (90:10 w/w) were evaluated. The maximum torque during mixing (C1), the protein weakening based on the mechanical work and temperature (C2), the starch gelatinization (C3), the stability of the starch gel formed (C4), the starch retrogradation during the cooling stage (C5) were determined. Results showed that the torque values in all the dough decreased with the inclusion of fibre except in CI and C2. The values of C1 and C2 (the dough development and the stability of proteins) increased with the increasing level of coconut fibre. Increasing level of fibre inclusion reduces the gelatinization of the cooked starch (C3), however 5% fibre dough (CNF) had the highest torque and the lowest torque was observed in 15% fibre dough (FPC), though the control sample (CTR) non fibre dough had the highest 2.15 Nm. Addition of fibre increased the dough stability from 6.60 to 8.58 minutes. It was observed that 15% fibre enriched (FPC) had the highest dough stability.
| Published in | Journal of Food and Nutrition Sciences (Volume 3, Issue 6) |
| DOI | 10.11648/j.jfns.20150306.15 |
| Page(s) | 229-235 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2015. Published by Science Publishing Group |
Coconut Flour, Composite Flour, Mixolab, Rheological Properties, Dough Stability
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APA Style
Ibidapo Phebean Olubunmi, Ogunji Oluwatosin Akinyele, Kosoko Sulaimon Babatunde, Ojo Olusola E., Osibanjo Adetola Adetokunbo, et al. (2015). Influence of Coconut Fibre Inclusion on Rheological Properties of Composite Wheat-Cassava Flour Dough Using the Mixolab. Journal of Food and Nutrition Sciences, 3(6), 229-235. https://doi.org/10.11648/j.jfns.20150306.15
ACS Style
Ibidapo Phebean Olubunmi; Ogunji Oluwatosin Akinyele; Kosoko Sulaimon Babatunde; Ojo Olusola E.; Osibanjo Adetola Adetokunbo, et al. Influence of Coconut Fibre Inclusion on Rheological Properties of Composite Wheat-Cassava Flour Dough Using the Mixolab. J. Food Nutr. Sci. 2015, 3(6), 229-235. doi: 10.11648/j.jfns.20150306.15
AMA Style
Ibidapo Phebean Olubunmi, Ogunji Oluwatosin Akinyele, Kosoko Sulaimon Babatunde, Ojo Olusola E., Osibanjo Adetola Adetokunbo, et al. Influence of Coconut Fibre Inclusion on Rheological Properties of Composite Wheat-Cassava Flour Dough Using the Mixolab. J Food Nutr Sci. 2015;3(6):229-235. doi: 10.11648/j.jfns.20150306.15
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Download@article{10.11648/j.jfns.20150306.15,
author = {Ibidapo Phebean Olubunmi and Ogunji Oluwatosin Akinyele and Kosoko Sulaimon Babatunde and Ojo Olusola E. and Osibanjo Adetola Adetokunbo and Elemo Gloria N.},
title = {Influence of Coconut Fibre Inclusion on Rheological Properties of Composite Wheat-Cassava Flour Dough Using the Mixolab},
journal = {Journal of Food and Nutrition Sciences},
volume = {3},
number = {6},
pages = {229-235},
doi = {10.11648/j.jfns.20150306.15},
url = {https://doi.org/10.11648/j.jfns.20150306.15},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20150306.15},
abstract = {Coconut (Cocos nucifera) is one of the tropical nut fruits containing high percentage of dietary fibre among plant foods that are beneficial to human health. Rheological characteristics measurements for wheat cassava flour blends with the inclusion of coconut fibre were studied using the Mixolab, the standard “Chopin+”protocol. The flour blends were substituted with different levels of coconut fibre (0%, 5%, 10%, and 15%) and wheat-cassava flour blend was used as control. The effects of added coconut fibre on the rheological properties of composite dough of wheat and cassava (90:10 w/w) were evaluated. The maximum torque during mixing (C1), the protein weakening based on the mechanical work and temperature (C2), the starch gelatinization (C3), the stability of the starch gel formed (C4), the starch retrogradation during the cooling stage (C5) were determined. Results showed that the torque values in all the dough decreased with the inclusion of fibre except in CI and C2. The values of C1 and C2 (the dough development and the stability of proteins) increased with the increasing level of coconut fibre. Increasing level of fibre inclusion reduces the gelatinization of the cooked starch (C3), however 5% fibre dough (CNF) had the highest torque and the lowest torque was observed in 15% fibre dough (FPC), though the control sample (CTR) non fibre dough had the highest 2.15 Nm. Addition of fibre increased the dough stability from 6.60 to 8.58 minutes. It was observed that 15% fibre enriched (FPC) had the highest dough stability.},
year = {2015}
}
TY - JOUR T1 - Influence of Coconut Fibre Inclusion on Rheological Properties of Composite Wheat-Cassava Flour Dough Using the Mixolab AU - Ibidapo Phebean Olubunmi AU - Ogunji Oluwatosin Akinyele AU - Kosoko Sulaimon Babatunde AU - Ojo Olusola E. AU - Osibanjo Adetola Adetokunbo AU - Elemo Gloria N. Y1 - 2015/11/19 PY - 2015 N1 - https://doi.org/10.11648/j.jfns.20150306.15 DO - 10.11648/j.jfns.20150306.15 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 229 EP - 235 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20150306.15 AB - Coconut (Cocos nucifera) is one of the tropical nut fruits containing high percentage of dietary fibre among plant foods that are beneficial to human health. Rheological characteristics measurements for wheat cassava flour blends with the inclusion of coconut fibre were studied using the Mixolab, the standard “Chopin+”protocol. The flour blends were substituted with different levels of coconut fibre (0%, 5%, 10%, and 15%) and wheat-cassava flour blend was used as control. The effects of added coconut fibre on the rheological properties of composite dough of wheat and cassava (90:10 w/w) were evaluated. The maximum torque during mixing (C1), the protein weakening based on the mechanical work and temperature (C2), the starch gelatinization (C3), the stability of the starch gel formed (C4), the starch retrogradation during the cooling stage (C5) were determined. Results showed that the torque values in all the dough decreased with the inclusion of fibre except in CI and C2. The values of C1 and C2 (the dough development and the stability of proteins) increased with the increasing level of coconut fibre. Increasing level of fibre inclusion reduces the gelatinization of the cooked starch (C3), however 5% fibre dough (CNF) had the highest torque and the lowest torque was observed in 15% fibre dough (FPC), though the control sample (CTR) non fibre dough had the highest 2.15 Nm. Addition of fibre increased the dough stability from 6.60 to 8.58 minutes. It was observed that 15% fibre enriched (FPC) had the highest dough stability. VL - 3 IS - 6 ER -
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